Fusion Hut Bistro

933 Beville Rd Unit 102- C, South Daytona, FL 32119 · Permanent Food Service · License 7407824

Official report

out of 100

Grade C

Safety score 73 of 100

Latest visit: Jul 24, 2026

What drove the grade

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.High priority, repeat · fixed by the Jul 24 follow-up · 9 other violations

How the score was calculated

Starting score100
Violations at the Jul 23 routine inspection
4 high priority (3 fixed by the Jul 24 follow-up, 1 fixed on the spot, 2 repeats), 2 intermediate, 4 basic (1 repeat)
-27
Safety score73

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Jul232026

Routine inspection

10 violations found · Inspector came back once

Follow-up visitJul 24, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
- 1 Basic
What was still cited
Basic1
- Code 02, Labeling, date marking and consumer advisory: Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
  More time given
Reporting only1
- Code 48, Gas appliances and boilers: Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building.
  More time given
Official report, on the Florida DBPR website
First visitJul 23, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
- 4 High priority
- 2 Intermediate
- 4 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  - Overnight in double cooler: Rice 50°F, stock 52°F, ox 48°F, chick peas 48°F, see stop sale. Other items in cooler less than 2 hours, advised to move items to another cooler - put and returned to cooler ox tail 47°F in storage room cooler
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Plantains 98°F, rice 125°F. Operator moved to steam table and turned heat on
  Repeat violation
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Employee raw shell eggs over vegetables, raw fish over chicken peas
  Fixed on the spotRepeat violation
Intermediate2
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  Nephew, no proof of food handler training
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Used to hold pitcher filled with water
Basic4
- Code 02, Labeling, date marking and consumer advisory: Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
  Bottled items in the dining area
  Repeat violation
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Room temperature. Operator moved to sink to run water over the bags
  Fixed on the spot
- Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
  Less than 150 ppm, operator added sanitizer, result was greater than 400 ppm, water was added and 200 ppm was reached
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Shelf above burners; lid to rice, around grease trap
Reporting only1
- Code 48, Gas appliances and boilers: Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building.
  For reporting purposes only. Next to the oven
  Repeat violation
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.